Chicken and Cashews


I’ve been working through the Thermomix Everyday Cookbook since receiving my dream machine, making notes on how to tweak the recipes next time I make them, seeing what works and what needs a second or third attempt. Mostly I have been surprised! Everything has been delicious.

Chicken and Cashews was on tonight’s menu. It tasted just like a dish from a Chinese restaurant, except I knew exactly what went into it.
Apart from a little sesame oil for flavour, there was no oil or fat in it. The chicken is steamed as you cook the rice, then the vegies are steamed on top of the chicken, cook your sauce and throw it together!
It was colourful, healthy and looked fantastic!
I didn’t have quite enough Chinese cooking wine (my substitute for sherry) but I improvised with chicken stock and light soy sauce and it still tasted yummy.
There was PLENTY and I think we will have leftovers after hubby has had his share when he gets home.

Chicken and Cashews from the Thermomix EDC


900g Water

200g-400g Basmati Rice

200g Chicken , cut into 2cm cubes

300g broccoli

1 carrot, thinly sliced

3 celery sticks, cut into 4cm lengths

6 shallots, cut into 4 cm lengths

1/2 capsicum, cut into 1 cm pieces

1 small can bamboo shoots, drained

1 tbsp sesame seeds

1-2 handfuls unsalted cashews

1/2 tsp sesame oil

Sauce Ingredients:

40g Cornflour

100g dry sherry

soy sauce to taste

300g cooking liquid – retained from steaming


Place water in TM bowl. Insert basket with rice. Place the chicken into the bottom of the Varoma Dish and cook for 13-15 mins at Varoma Temperature on Speed 4.

Remove rice once cooked and place in thermoserver or other warming dish.

Loosely place vegetables on top of the chicken (or on the Varoma tray). Sprinkle with sesame seeds, cashew nuts and a little sesame seed oil. Place the lid on the Varoma and put the Varoma into position. Cook for a further 10-15 mins at Varoma Temperature on speed 4 or until vegetables are cooked to your liking. Once cooked, place the vegetables and the chicken into a serving bowl, pour over sauce and mix through. Serve with rice.

Sauce method: Place all ingredients into bowl, cook for 3 minutes at 100C on speed 5.

Have you tried this recipe?
Have you experimented with other Chinese dishes?
I’d love to hear about your dishes. Leave me a comment below!

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5 thoughts on “Chicken and Cashews

  1. Michelle Spicer July 30, 2013 at 10:10 pm Reply

    Was wondering if there was a nice alternative to sherry please?

    • Kylie August 15, 2013 at 8:59 pm Reply

      The updated recipe book uses the following sauce for this recipe.
      400g reserved cooking water
      60g soy sauce
      1tsp brown sugar
      2 tblsp corn flour
      2 tsp fish sauce
      Optional 2 tsp black vinegar
      Cook 4 mins, 100C, sp 4

      Had it tonight and it was fine!

  2. Lyndon August 23, 2015 at 8:51 pm Reply

    Made the original recipe. It was so gluey. Quite awful. I think too much cornflour and no flavour. Keen to try Kylie’s recipe because the everyday cookbook version is pretty terrible.

    • Kylie August 24, 2015 at 6:59 am Reply

      Hi Lyndon – try the recipe in the comments below. I would just tweak the sauce until it tastes good. Less cornflour as you said and more of the tasty stuff! I haven’t made it for a while…must try it again!

  3. Sal April 17, 2018 at 8:38 pm Reply

    Hey I made this tonight and it was delicious! I didn’t have all the ingredients but used what I had and it was all cooked in the Thermomix which I love! Great recipe thank you 😊 I’d put a pic but I can’t work out how!

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